As the first night of the Festival of Lights approaches, we have prepared tasty Hanukkah recipes from latkes to brisket that will sure to impress your friends and family at the holiday table this year. Potato Laktes Hanukkah Beef […]
Classic Recipes for Hanukkah Celebration Read More »
In our final blog of our 2017 Thanksgiving Secrets series, we hope you left room for dessert! Milford Showroom Manager Sandy Lashway and Milford Showroom Consultant Cathy Whelan offer a few of their favorite holiday desserts.
Thanksgiving Secrets – Desserts Read More »
Last week we opened our Thanksgiving blog series with a look at a wonderful Thanksgiving Hors d’oeuvre from Milford Showroom Consultant Jenny Tredeau. Today we introduce you to some of the Clarke showroom team’s favorite side dishes for this delicious holiday.
Thanksgiving Secrets – Side Dishes Read More »
Clarke’s showroom consultants are a wealth of knowledge about cooking year round, but nowhere is that more evident than in the numerous questions they field during the holiday season. With Thanksgiving quickly approaching, we thought it would be valuable to ask them for some of their go-to recipes, Thanksgiving secrets and tricks of the trade.
Thanksgiving Secrets – Hors d’oeuvres Read More »
Chef John Craig is cooking up something great again at Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen in South Norwalk. Nothing says summer like fresh corn and this is a great way to prepare it! For this recipe, you’ll use the Convection Broil setting on your Wolf Convection Oven to perfectly
What’s Cooking at Clarke? Bay Corn! Yum. Read More »
Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen, is always delighted to share the cooking knowledge and expertise found within its three locations. There is no single time of year where our showroom consultants and chefs receive more questions by phone or email than in the weeks leading up to Thanksgiving. Most
Clarke Chef Serves Up Thanksgiving Recipes Read More »
For those wanting to reference the Thanksgiving recipes shared by Chef Brittany Wezner in Clarke’s Thanksgiving Turkey Talk live streaming video last Saturday, here you go… Brine Recipe This recipe will make enough brine for a 13-15 pound bird. I recommend brining for at least 8 hours but up to 24 hours. Ingredients: 4 Quarts
Chef Brittany Recipes from Clarke Thanksgiving YouTube Video Stream Read More »
by Chef Brittany Willams If coffee is what you live for, then you’ll want to check out my recent blog posts on The Best-kept Secret in the Coffee Industry and Coffee Talk with the Wolf Coffee System. Once you finish reading those, you’ll be ready for even more tips and tricks to take your coffee
Coffee Talk III: More Fun Coffee Tastes in Your Kitchen Read More »
by Brittany Williams, Clarke Corporate Chef Can you imagine turning your oven into a dehydrator with just a push of a button? Well with Wolf Electric Wall Ovens it is just that simple. Dehydration has been a form of food preservation for years and a practice that is gaining popularity again today. You can turn
Dehydrating Foods With Your Wolf Electric Wall Oven Read More »
There’s always something delicious being cooked up at Clarke’s Test Kitchen. On the heels of Chef Brittany Williams’ Spring Bruch recommendations, we decided to offer you a recipe and details for a Spiced Up Holandaise Sauce created by Stephanie, Clarke’s Johnson & Wales Culinary Intern. Secret Ingredient: Wolf Gourmet Blender A main ingredient in the
Hollandaise Sauce with the New Wolf Gourmet Blender! Read More »
With snow in the forecast, many are trying to decide whether to keep those Valentine restaurant reservations or whether they should plan an evening at home. For Clarke’s Chef Brittany Williams, there’s really no dilemma. She and her fiancé have spent 10 Valentine’s Day celebrations together and they have only eaten out twice in those
Clarke’s Chef Brittany Offers Valentine Dinner Recipes That Make Dining In a Treat Read More »
